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Monday
Oct112010

Something Simple - Roasted Pumpkin



As I'm sure it has occurred to you (because our readers are SHARP), it is BOTH October and Pizza Month. Yes, yes, it is! The first (it being October) means that I go out of my way to incorporate pumpkin into things that I'm cooking. The second (it being Pizza Month) means that I am going to put pumpkin on a pizza. And you are going to like it. Yes, yes, you are!

First, because it is "Something Simple" day, we are going to concentrate on roasting a pumpkin. You can do a lot of stuff with a roasted pumpkin.

Here are the Top Ten Things You Can Do With A Roasted Pumpkin:

10. Puree it and use it for stuff like pies.

9. Replace deflated basketballs with it.

8. Use it in soups.

7. Cut it up and use it in pasta.

6. Mix it with sweet potatoes for a different take on mashed yams.

5. Caulk your bathroom tiles with it.

4. Use it in ice cream (homemade OR grab a pint from Van Leeuwen)

3. Hydrating face mask.

2. Mix up a pumpkin spice latte (homemade version of Starbucks').

1. Use it as a pizza topping.

* Disclaimer on points #3, #5 and #9: We actually have no idea if this works. We just thought this would be funny to say.

And this last one is what we will be doing with this particular roasted pumpkin.

What you will need:

1 small sugar pumpkin

a roasting pan (one of those disposable foil ones is just fine, I have this fancy one)

water

What you need to do:

Preheat your oven to 350 degrees.

Using a large knife and cutting board and being VERY CAREFUL, cut the pumpkin in half. Like so:



Side note: I had to use two knives because the first one got lodged in there, and I needed a second to extricate it. Remember what I said about being careful? Helmets, everyone! Safety goggles wouldn't hurt either.

Scoop out the seeds and pumpkin guts. Some people like to reserve the seeds for other things (trail mix, snacks, etc.). I find that there are two types of people: those who can handle reserving pumpkin seeds for later and those who can't. I threw mine out.



Fill your roasting pan 1/3 full with water. Place your 2 pumpkin halves, flat side down, in the water-filled pan. Place the pan in the oven and let it roast for about an hour.

Check on it occasionally. Your pumpkin's skin will start to get dark orange and crispy and it may even look like your pumpkin is deflating. This is a good thing.



When it's done, you can stick a fork in it and it should be very soft. Kind of like the consistency of a sweet potato that has been baked. Take the little guy out of its spa and let it cool on a plate for a bit. Then cut out the pumpkin flesh. You can try peeling away the skin (which works sometimes). You do want slices of pumpkin if possible.



Then, you can reserve this stuff, covered in the fridge, for a few days.

On Friday, we will explain how to make a ridiculously good pizza topping with this roasted pumpkin. You could make this as an appetizer for Thanksgiving. Just some ideas. We'll try and dream up some wines for you to try with it as well.

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Reader Comments (2)

[...] by now I am assuming that you have roasted your wee lil’ pumpkin just like I told you to on Monday. If not, get to work, post-haste, because you are going to need those little golden nuggets of [...]

Is there some reason why you can't just roast the pumpkin whole? I'd use a fork to punch some holes in it so it doesn't blow up in my oven. I always roast butternut squash whole, which eliminates the hassle of trying to peel it and cut it raw. It seems much simpler...you don't need to wear your finger-guards!

November 14, 2010 | Unregistered Commentermary jamison

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